Crispy Baked Tofu Fingers

Drain tofu and place in a tofu press until most of the water is out. If you do not have a tofu press, wrap tofu in a kitchen towel and place in a bowl topped with a heavy pot or can. Let it soak for 20 minutes. Remove from the towel and wrap in paper towel to soak up the rest of the moisture.

Preheat oven to 400ºF and line a baking sheet with cooking spray or parchment paper.

While the tofu is draining, blend cereal in a food processor until it becomes a fine powder. Get 2 small bowls and place ground cereal in one of them. Add lemon pepper to cereal and mix until combined. In the other bowl mix, together egg whites, mustard, salt, pepper, and garlic powder.

When the tofu is mostly dry, cut it into strips. I cut 8 strips crosswise and cut each of the 8 strips into 3 more strips for a total of 24 strips. You can choose the size of your pieces. You might need more coating if you make smaller pieces though.

Coat each piece of tofu in the egg mixture and then roll in cereal mixture and place on baking seat. Repeat with remaining strips.

Place in the oven for 20 minutes, flipping halfway through. Remove from oven and serve.